It’s another baby-cake! Last week, I wrote a little bit about my wedding cake fantasies and how I spent a weekend baking the mini versions of the cakes I’d like to bake if I made my own cake. One was a tiny hummingbird cake, and the other is this one. It’s one of my favorite cakes ever, and one that I really meant to share a lot sooner. It started all the way in September of last year, when I caught a glimpse of this gorgeous cake by MBakes and was so instantly smitten that I spent the next week holed up in the kitchen recreating a mini version. It was one of my first real attempts at mini-fying cakes — and I think it involved enough dense, fallen, gummy mini failures to make up a full-sized cake — but the result was a recipe that I’ve used as a guide to a ton of other mini cakes since then. It was the basis for last week’s hummingbird cake, plus this carrot cake I shared back in February, and like I mentioned then, it’s become my go-to for birthdays, going-away parties, random face-stuffing extravaganzas, you name it.
So after talking about it (throwback alert!) and talking about it and talking about it some more, here’s the little mini-zucchini (doesn’t that seem like it should rhyme?) cake that gave way to all the others! The cake has all the moist decadence I love from zucchini bread, but with a lighter, more delicate crumb, and the frosting is (in my humble opinion) incredible. The lime juice is the perfect lively balance to the cream cheese, and the basil was a recent addition that I’m equally crazy about. It might have been a little odd as a real wedding cake layer, but in my hypothetical wedding world, I love it.
I hope you’re all having fantastic Wednesdays! And such a huge hug and thank-you to everyone who commented on the hummingbird cake and shared your thoughts and experiences with me! I love hearing about weddings of all kinds, so it was super fun — and the advice is much appreciated. As far as blog-weddings go, you’re all totally invited and welcome to unlimited imaginary slices of an impeccably frosted, towering three-tiered wedding cake with a green tea layer, a hummingbird layer, and a zucchini layer. And all kinds of frostings. (In the blog-world, none of it clashes.)